Recipe for Eggplant Curry 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
4 lrg Eggplants, peeled & cubed
2 tsp Salt
2 lrg Onions, chopped
2 x Garlic cloves, crushed
4 tbl Oil
1 tsp Cumin seeds, crushed
1 tsp Coriander
3 x Cardamom pods
2 tsp Ginger, grated
1/2 tsp Turmeric
1 tsp Salt
2 x Chili peppers, crushed
3 lrg Potatoes, chopped
1 x Tomato, peeled & chopped
Instructions:
Instructions: Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.

Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that its not scorching. Add all the spices & peppers & stir-fry a couple of minutes.

Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden.

Add more oil if necessary Add the potatoes & let them brown on all sides.

When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick, like syrup. If too thin, simmer a little longer. Serve over rice.

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